The standard Chinese pancake is often served with Peking duck and moo shu pork as a wrapper, a delicious and easy way to eat these great traditional dishes. This pancake recipe is quite easy to make. All you need is just a few ingredients and a rolling pin to get the pancakes as thin as they should be.

Ingredients:

½ cup of boiling water

1-1/2 cups of flour

Extra flour for rolling the pancakes

A pinch of salt

2 tablespoons of cold water

2 tablespoons of sesame oil

Method:

Mix together the flour, salt, and boiling water, adding the cold water while forming the dough. Mix together well so that the flour forms a rough dough. Now on a surface sprinkled with flour, knead the dough until it is completely smooth. This should take about 10 minutes to do. Cover the dough with plastic and let it rest for half an hour. Resting the dough allows it to stiffen up so that it does not tear when rolling it.

Separate the dough in half and then cut each of the halves into 5 pieces. Roll each of these pieces into a small ball. On the floured surface, use a rolling pin to roll each ball into pancakes that are 3 inches wide. You might need to rub a little flour on the rolling pin so that the pancakes don’t stick to it. Brush five of the pancakes with the sesame oil, topping them over with the second five rolled out pancakes. Roll these layered pancakes until they are 8 inches in diameter. Rolling the pancakes together like this allows them to stay moist.

Heat a heavy skillet. Do not use any oil or butter. The skillet must be dry. Cook the pancakes on each side until they are full of air pockets and appear dry. Don’t allow them to brown. Remove the pancakes and peel them apart. Keep the prepared pancakes on a plate and cover them with plastic, continuing as you do so until all the pancakes are done. These pancakes can easily be reheated in the microwave right before serving time, but be sure to cover them with plastic or else they will get dry.